Ingredient
300g pork spareribs
1 cucumber
1 each of green and red pepper
1/2 teaspoon chopped garlic
1/2 teaspoon wine
1 tablespoon oil
Seasoning
1 teaspoon light soy sauce
1/4 teaspoon each of salt and sugar
a dash of pepper powder
2 teaspoons cornstarch
Marinade for Cucumber:
1/2 teaspoon salt
2 tablespoon rice vinegar
1 tablespoon sugar
Sauce
Thickenings:
3 tablespoons vice vinegar
1 tablespoon sugar
1/2 teaspoon each of salt, light soy sauce and cornstarch
a dash of sesame oil
Method
Chop the spareribs into pieces, wash clean and pad dry, mix well with the marinade and let stand still of 30 minutes.
Bringing a wok of oil to the boil, dump the spareribs in, reduce to medium heat, deep-fry till done and scoop out, strain oil off.
Seed both the green and red pepper, cut up into pieces; clean the cucumber with the peel, cut it open and discard the seeds, cut it into 5 cm long strips, mix well with the marinade and let stand still for 10 minutes, strain vinegar off, transfer to a plate.
Heating 1 tablespoon of oil, Saute the chopped garlic, sprinkle with wine, stir-in the well mixed thickenings, add the green, red pepper and spareribs, mix all the ingredients well, transfer the mixture onto the cucumber.
